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Brown Butter Espresso Toffee Chocolate Chip Cookies

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Indulge in these irresistible cookies that merge nutty brown butter and rich espresso with sweet toffee and chocolate for a cozy, flavorful treat.

Ingredients

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  • 3/4 cup unsalted butter (melted and browned)
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 3/4 cups + 1 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 tbsp vanilla
  • 2 tsps espresso powder (or instant coffee)
  • 1/2 cup toffee bits
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat the oven to 350°F (176°C). Line your baking trays with parchment paper and set aside.
  2. Melt the unsalted butter in a saucepan over medium heat. Stir constantly until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
  3. Combine the brown butter with the white sugar and dark brown sugar in a mixing bowl. Stir until the mixture is smooth and well combined.
  4. Add the egg, egg yolk, and vanilla to the sugar mixture. Mix until fully incorporated.
  5. Whisk together the all-purpose flour, baking soda, cornstarch, cinnamon, and salt in a separate bowl.
  6. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  7. Fold in the espresso powder, toffee bits, and mini chocolate chips until evenly distributed.
  8. Drop dough onto the prepared trays, spacing them about two inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.

Notes

Be attentive while browning the butter to avoid burning it; the aroma should be nutty and pleasant, not bitter. Store cookies in an airtight container at room temperature for up to a week.

Nutrition

Find it online: https://easydishestomake.com/brown-butter-espresso-toffee-chocolate-chip-cookies-2/